Wednesday, March 28, 2012

Panko encrusted tilapia

I'm a fan of bland white fish -- like orange roughy or tilapia. I like it in it's most basic form -- simply baked with a little lemon and butter on top. I always feel like that's the way it should be eaten and that breading it is a violation of it's healthy attributes. But, hey...there's no denying that fish tastes great with some batter or breading. I recently decided to pull out the Panko after seeing a pic posted on my sister's wall of the pre-seasoned tilapia she'd bought from a supermarket deli. When I was done it was a lovely golden brown hue and flaked at the touch of a fork -- it was fishy perfection. Here's the recipe:

5 tilapia filets

Olive oil

1/2 tsp. garlic

3 eggs, beaten

1 1/2 cups Panko Japanese bread crumbs

2 tbsp. ground black pepper

1/2 cup Parmesan Cheese

1 tbsp. Old Bay Seasoning

2 tbsp. Basil

2 tbsp. Herb Garden seasoning blend

Lemon juice

So, filets went into the beaten eggs, then onto a plate of bread crumbs. Cover top with some crumbs. Sprinkle on cheese and seasonings. Flip and repeat. Add to pan heated with olive oil and garlic. Fry until golden brown. Remove and put on paper towel. Add a little lemon juice on top just before serving.